Are You Ready for Some Football?

Happy Sunday!!!!  Hoping that everyone is having a super weekend.  
Two quick things today.  One is that I am in the process of moving my blog to WordPress and the second which is more exciting is that I will be doing Freelance Blogging for One Green Planet!!!!!!
More info this week.
In the meantime, check out this recipe from:  My Zucchini Recipes

Vegan zucchini roll-ups

Prep time:  10 mins

Total time:  10 mins

Serves: 3-4

 

Ingredients

• 1 large zucchini
• 100 g hummus
• 50 g vegan cheese
• 1 bell pepper
• toothpicks

Let's get started!

1. Cut the zucchini lengthwise into thin slices using a vegetable peeler.
2. Cut the bell pepper and vegan cheese into thin slices, to the same size.
3. Place a spoonful hummus at the end of zucchini slice, place a slice of cheese and a slice of pepper on the same end of the strip. Roll up the zucchini starting at that end and skewer it with a toothpick.
4. Repeat until you have zucchini strips.
5. Store the roll-ups in the fridge.

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Yummy

Something New and Interesting for a cold Monday Morning!

Good morning from cold St. Augustine, FL.  Well at least the sun is out, so makes it just a bit better.   I was searching around the internet recently and I found this wonderful delivery service.  Great food and snacks delivered, to your door.  What could be better?  Oh, the name. Well that would help now, wouldn't it?
GrubMarket - Wholesome Food at Wholesale Prices
Here is how it works:

Shop on GrubMarket
"Browse thousands of farm-fresh organic produce items, and natural products. No subscriptions fees - just shop when you want."  Wow that is easy.

Here you can find gluten-free, vegan, plant based, items for your home.  

Here is one of my favorites, as I start the morning off with lemon water and apple cider vinegar.

And check this GrubBox to get for yourself, or as a gift. 

Choose the size of your box, how often you want to receive it, and your first delivery date.  How easy is this.

So please do yourself a favor and check them out at GrubMarket!!! Stop back here and let me know that you love this as much as I do.

  

In a hurry breakfast to go...

Mornings are tough.  So much to do, so little time.  You want to eat correctly and avoid those temptations at work - yeah, they may look good, but do you really want to ingest all that sugar and bad calories?
My alternatives?  If not an overnight oatmeal, then I choose a protein pack smoothie.
Here is one of my favorites:

·         1-2 Frozen Bananas (freeze for at least 30 minutes, or overnight preferred

·         Handful of Kale or Spinach

·         2 tablespoons of Vanilla Protein Powder – I use Jarrow Brown Rice Protein Powder, but you can use whey based.

·         1 cup of Plant based Milk, I alternate between Almond, Cashew, or Coconut Milk

·         1 tablespoon Turmeric – oh the benefits of Turmeric

·         Ice – I use about 8 or 9 cubes

Easy peasy - add all to your blender, blend and add the ice last, and enjoy!

Happy Sunday!

I had to get a picture before all of them were gone :-)

So last night I made these yummy vegan cookies all depending on your thoughts of maple syrup.  I made some modifications to fit the ingredients I already had, because if I had to go to the store you would not have seen the cookies.  These cookies are vegan and gluten-free, so it's a win-win!!!

Ingredients:

• 2 cups gluten-free dry oats - I used Bob's Red Mill Gluten Free Whole Grain Rolled Oats, 32 Oz
• 3/4 cup gluten-free flour - I used Bob's Red Mill Organic Coconut Flour, 16 oz
• 1/2 cup coconut sugar Navitas Naturals Organic Coconut Palm Sugar, 16 Oz
• 1/2 cup golden or maple syrup
• 3-1/2 tbsp peanut butter All Natural Peanut Butter & Co. Smooth Operator Net Wt. 16 Oz (1LB) 454g
• 1 tsp cinnamon
• 1 tsp baking soda
• 1-2 tbs of plant-based milk - I used Coconut Milk
• 1/2cup vegan chocolate chips - I used Enjoy Life Semi Sweet Chocolate Mini Chips

Directions:

• Preheat the oven to 350°F (180°C).


• Line a baking sheet with parchment paper.


• In a small bowl, mix the syrup, peanut butter, plant-based milk.


• One by one, beat in the baking soda, oat flour. The dough should be slightly sticky.  Add a bit more of plant-based milk if too dry.


• Fold in the chocolate chips.


• Shape the dough into one inch balls.  I used a cookie scoop.  Place the cookie dough balls onto the prepared baking sheet leaving two to three inches between them as they spread out.


• Enjoy

Bake 10-13 minutes

Vegan, Gluten-free, Yummy!

Items I used for these cookies:

Great Gift from Dr Bronner's

I was so happy to receive this Gift Package from Dr Bronner's.  I have used their products since the 70s and they are wonderful and even better - cruelty-free.   So I opened my gift package (entered a contest on Facebook) and here is what I have received and been using!!!

I am loving this in the shower and will try the Hemp Lavender in a bath after a long day.  Do yourself a favor, run right out and get these. 

My new favorites!!!

Great with Vegan Chili or Soup!

Raw Vegan Flax Seed Crackers Recipe

Ingredients

• 2 cups whole flaxseeds
• approx 2 cups water
• 1/4 cup tamari, Braggs Liquid Aminos or nama shoyu raw soy sauce
• sea salt to taste
• 1 tbsp fresh minced herbs (optional)

Preparation

In a medium sized bowl, cover the flax seed crackers with water and allow to soak for at least 1 1/2 hours.

2 cups Flax Seeds, 2 cups Water

 The water will turn to a gelatinous goo. Check the mixture, and add more water if needed. You want the mixture to be gooey, but not runny, and not too thick. 
Stir in the tamari, Liquid Aminos or nama shoyu sauce, sea salt and fresh herbs. 

Bragg Liquid Aminos, 6 Ounce

 You can also get creative and add some extra flavors - a squirt of lime juice, minced ginger, chili powder or cayenne pepper - depending on your tastes.
Spread the mixture about 1/8 inch thick on your dehydrator's ParaFlexx 14 Dryer Squares. or teflex sheets.

I have this one.

Set your dehydrator to about 110 degrees, and dehydrate for 4-6 hours. 

Ok - let's see how this goes.

So we will check in the next 3-4 hours and see the progress :-)

Turn the mixture over, and dehydrate another 3 - 4 hours. If you like a crispy and crunchy cracker, dehydrate a bit longer. I like my flaxseed crackers a bit chewier, so I dehydrate them a bit less. Break or slice your crackers into pieces when finished dehydrating.

So this is it after about 10 hours - have not cut into it yet, but this is the best I have ever done :-)

Raw flaxseed crackers are an excellent snack on their own, or served with a raw salsa, guacamole, raw hummus or another raw food dip.

Finished product - not plated well, but still good.